Goose Breast
ganzenvlees · magret de canard (eend) · ganzenfilet
Goose Breast: what every chef needs to know
From bistro to banquet hall, Goose Breast earns its spot as a dark red fatty piece of poultry with a characteristic thick fat layer on the outside. The flavour is intense and gamey, comparable to duck breast but more pronounced. Goose breast is a celebration dish in Dutch and German cuisine, popular at Christmas and St Martin's Day. The fat renders beautifully with the right preparation.
Goose Breast: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Goose Breast: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Goose breast with scored skin grilled over moderate heat so the fat renders and the skin becomes crispy, served with braised red cabbage with apples, wine vinegar and cloves. A classic German-Alsatian Christmas menu.
Ganzenbout slowly stewed in a mengsel of Riesling, broth, onion, carrot and selder with bouquet garni. after three hours sudderen is the sauce reduced and served with Elsässer Sauerkraut and aardappelknoedels.
Goose breast cured in sea salt, sugar and spices for 48 hours, than cold-smoked and air-dried for a minimum of three weeks. The result is a charcuterie of exceptional delicacy, comparable to duck prosciutto.
Goose breast filled with a farce of cooked chestnuts, apple, onion and thyme, roasted in the oven and served with a red wine reduction and Brussels sprouts. A historical Dutch Christmas dish already found in eighteenth-century recipe books.
Whole roast goose, filled with apples, plums, garlic and sage, slowly roasted in the oven with regular basting. The rendered dripping is used as gravy. The classic Christmas dish in northern France and Alsace, before turkey came into use.
Goose Breast: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Start cold in a dry pan. Fat renders slowly. Never cover: steam makes the skin flabby.
Core temperature 58 to 62°C for rosé. Let rest 5 min before slicing.
Ideal for large quantities. Store in goose fat for up to 3 weeks refrigerated.
Goose Breast: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Goose Breast: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Goose breast is a seasonal product, peaking in autumn and around Christmas. Imports from Hungary and Germany ensure limited availability outside the season.
Goose Breast: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Goose Breast: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Gevrey-Chambertin offers the most powerful expression of Burgundian Pinot Noir: full body, earthy and truffle notes, ripe cherries, and a firm tannin profile that suits the pronounced, rich character of goose breast. Larousse Gastronomique and La Revue du Vin the France cite this as the standard pairing with high-fat poultry.
- Gevrey-Chambertin (Côte de Nuits, Bourgogne)
- Morey-Saint-Denis (Côte de Nuits)
- Nuits-Saint-Georges (Côte de Nuits)
- Chambolle-Musigny (Côte de Nuits)
German Spätburgunder from the Pfalz or Baden is fuller and riper than its Burgundian counterpart and offers the same cherry-like notes with an additional layer of earth and spice. With goose place or goose breast from the Alsatian tradition, this is the natural regional choice.
- Pfalz Spätburgunder (Germany)
- Baden Spätburgunder (Germany)
- Ahr Spätburgunder (Germany)
- Kaiserstuhl Spätburgunder (Baden)
The lighter, fresher Alsatian Pinot Noir is an excellent regional match with classic goose preparation from Alsace, particularly with the traditional oie rôtie with chestnuts and apples. The regional coherence of food and wine reinforces the culinary identity of this dish.
- asace Pinot Noir Rouge
- Pinot Noir d'asace (lichter)
- asace Grand Cru Rouge (beperkt)
- Bourgogne Passetoutgrain
With goose breast featuring a sweet-and-sour sauce (figs, plums, red berries), apples, or Christmas spices, a Gewurztraminer with light residual sweetness is a distinctive white wine pairing. The exuberant lychee and rose-blossom notes connect with the fragrant spices of the Christmas menu.
- asace Gewurztraminer Vendanges Tardives
- asace Gewurztraminer Grand Cru (Hengst)
- Pfalz Gewürztraminer (Germany)
- Alto Adige Gewürztraminer (Noord-Italië)
Barbera d'Asti offers high acidity, deep colour, and an almost tannin-free structure that pairs perfectly with the intense fat richness of goose breast. The fresh acidity cuts through the fat and lightens the mouthfeel, while the dark berry notes complement the meat.
- Barbera d'Asti DOCG (Piëmonte, Italië)
- Barbera d'Alba DOC
- Nizza DOCG (Barbera superieur)
- Barbera del Monferrato
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Goose Breast
How do I render off the excess fat from goose breast?
Score the fat layer in a crosshatch pattern (without cutting into the meat) and cook slowly over a low heat. The fat renders naturally, making the skin crispy without being greasy.
What is the ideal core temperature for goose breast?
For rosé: 58–62°C (136–144°F). For well-done: 75°C (167°F). Goose breast becomes tough at high temperatures, so rosé is preferred in the professional kitchen.
What can I do with rendered goose fat?
Store rendered goose fat in a clean, sealed container for up to 3 weeks in the refrigerator. Ideal for roasting potatoes, vegetables and confiting meats.
At what temperature should you store Goose Breast?
Store Goose Breast at 0 to 4 °C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Goose Breast professionally?
The primary professional technique for Goose Breast is pan, huid omlaag at Laag heat for 10 to 15 min huid, then 5 min vlees. Always verify core temperature with a calibrated probe thermometer.
Does Goose Breast contain allergens?
Goose Breast is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
